|1 tbsp (15 ml)||canola oil|
|1 cup (250 ml)||sliced leeks|
|3||cloves garlic, crushed|
|1-1/2 cups (375 ml)||water|
|1/2 cup (125 ml)||white wine|
|1/2 cup (125 ml)||red rice, rinsed|
|1/2 cup (125 ml)||red lentils, rinsed|
|1/2 cup (125 ml)||freshly squeezed lemon juice|
|1/2 tsp (2 ml)||coarse sea salt|
|Fresh ground black pepper, to taste|
Preheat oven to 350°F (180°C).
Heat oil in a skillet over medium heat. Add leeks; sauté for 5 to 6 minutes. Add garlic; sauté for another minute. Remove from heat.
In a 13 x 9 inch (3.5 L) glass baking dish combine water, white wine, rice, lentils, lemon juice, bay leaves, salt, pepper and leek mixture. Stir to combine all ingredients.
Cover and bake for 60 to 70 minutes, or until most of the liquid is absorbed and rice is cooked through.
Nutrition per 1 cup (250 ml) serving: 229 cal, 10 g pro, 4 g total fat (0 g saturated fat), 36 g carb, 5 g fibre, 0 mg chol, 304 mg sodium
Source: Leslie Beck's Healthy Kitchen